As a Nigerian parent, the unspoken rule is to always have snacks at home. They come in handy when your kids need appetizers or a snack to munch on for the sake of it during the holiday season. Chin chin is one of the snacks you should keep at home. In this piece, we’ll show you its ingredients and how to make homemade soft, tasty chin chin.
How to make crunchy Nigerian chin chin at home
Chin chin is a fried snack made from flour and customary baking ingredients like baking powder, flour, and eggs. It comes in different shapes and textures, depending on your taste.
The full list of ingredients for making crunchy chin chin at home
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 egg
- ⅓ cup of sugar (adjust it based on your preference).
- 2½ tablespoons of water
- ½ cup of powdered milk
- ½ teaspoon of nutmeg or cinnamon powder for added flavor.
- 2 tablespoons of margarine
- Vegetable oil
How to prepare soft and crunchy chin chin in 5 easy steps
- Mix the flour, milk, nutmeg or cinnamon, sugar, baking powder, and salt in a bowl. Add cooking margarine and mix it until the flour mixture has a crumbly feel.
- Break the egg and add it to the flour mixture. Then mix it until it forms a dough. Add water and re-mix until the dough is smooth. Mix the dough with water if you used powdered milk. If you used liquid milk, don’t mix it with water.
- Leave the dough to rest for 10-15 minutes. Sprinkle a little flour on a clean, flat surface or chopping board. Use a rolling pin to flatten the dough until you get the desired thickness.
- Cut the flattened dough into your preferred size and shape.
- Fry in hot vegetable oil until it forms a golden brown color. Drain the oil, then allow it to cool before serving.
Watch food creator, Sisi Yemmie, as she makes a soft, crunchy chin chin in less than 10 minutes on Youtube.
Preparation tips: To make your chin chin soft and crunchy, add sufficient quantities of baking powder (not baking soda), margarine, and eggs. But excess margarine will make it crumble. If you want a hard-textured chin chin, leave out baking powder and eggs.
Hot, not medium-heat, oil is the best for frying chin chin. The oil is hot enough if the diced dough gradually rises from the bottom to the top of the frying oil. But it’s too hot if it flows quickly to the top of the oil. Similarly, the heat is too low if the dough goes to the bottom of the pot.
Where can I buy baking ingredients in Nigeria?
Pricepally is an online grocery store for baking ingredients in Nigeria. Baking ingredients such as baking powder, butter, flour, whipped cream, baking paper, sugar, and more are available for doorstep delivery in Lagos, Abuja, or Port Harcourt.
Frequently Asked Questions about making chin chin at home
Can I use baking soda instead of baking powder for my chin chin?
Baking powder and baking soda are leavening agents that increase the volume and texture of the dough. They look alike and have similar chemical properties.
But the ability to cause pastries to rise is three times stronger in baking soda compared to baking powder. Chin chin is usually made with baking powder, which makes it soft and crunchy. If you want to use baking soda instead, use ¼ teaspoon of baking soda because of its strong activation powers.
Why is my chin chin soaking in oil?
The dough may soak up frying oil if it’s insufficient. For a smooth frying experience, fry the dough in batches with clean, particle-free hot oil. To avoid oil foaming during frying, sprinkle only small quantities of flour on the kneading surface.
Can I use yeast instead of baking powder to make chin chin?
Yeast, like baking powder and baking soda, is a leavening agent. However, yeast isn’t the go-to recipe for chin chin because it creates a light, bread-like texture with a short shelf-life. In comparison, baking powder creates a firm, soft, and crunchy snack with a longer shelf-life.
Yeast also takes more time to rise compared with baking powder. As a result, yeast will extend the cooking time, which betrays the easy and fast-to-prepare process that made chin chin alluring.
How long can chin chin last without preservatives?
Without preservatives, homemade chin chin can last for 1-2 weeks when stored in an airtight container at room temperature. You can extend the shelf-life for 2–3 months if you store it in an airtight bag and store it in a freezer.
During storage, monitor its freshness and check for moods, off-flavors, or unusual appearances. Once you notice any of these signs, it’s no longer fit for purpose.
What can I use to preserve my chin chin?
The best preservative is “no preservative.” Once prepared and fried properly, chin chin can last for weeks or months when stored in an airtight container or the freezer without losing its taste or flavor.